Wednesday, May 02, 2007

Same recipe - mocca cake with toasted almonds - just this time down-sized to feed 7 hungry adults and 2 ravenous kids. Oh, I did mix some milk curd cream into the filling, so it'd be healthier, sorry, tastier..

Sciencemel - yes, I think you'd call it whipping cream in the UK, although you could use double cream, too. The cream I use has 35% fat content, and then I whip it with some sugar and instant coffee. British whipping cream is 38%, I believe, and double cream is 48%.

Freya & Paul - gently folding in some milk curd cream makes the filling abit heavier and just a little bit sharper in terms of flavour. Whipped cream on its own can be a bit too sweet and creamy, really.